As I have mentioned before, every once in a while, I make something that is Gluten Free. Not because I have to eat GF, but because I like the idea of a recipe, it sounds yummy and it is accidently without flour. Enter these cookies. As with many of my GF creations, they are made of a nut butter (in this case, almond butter) so if you have a nut allergy, this one isn’t for you. In the recipe, I wrote 1 cup each of the mini-chips and the toffee crunch, but in the actual cookies I eye-balled it, so it’s kind of more than that. I will definitely recommend using mini-chips for these cookies though, as the bigger chips don’t incorporate very well.
Ingredients
3 large eggs
3 cups almond butter
1 1/2 cup light brown sugar, lightly packed
3 tsp baking soda
1 1/2 cups mini semi-sweet chocolate chips
1 1/2 cups mini white chocolate chips
1 cup toffee crunch chips
Directions
Preheat to 350F. Prepare baking sheets with silpat or parchment paper.
Crack the eggs into a medium bowl and beat them lightly. Add in the almond butter, baking soda, and sugar and mix everything together well. Fold in the chocolate chips. Scoop the dough onto lined baking sheet. Space the cookies well apart, and flatten them slightly with the back of a spoon.
Bake for 8 to 10 minutes. Don’t over bake them; the cookies will look underdone, but they will firm up as they cool. Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack to cool completely.
